A question chefs are often asked is, ``What do you cook at home?'' | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A08

When there is no way to please the public taste through professionally presented dishes,
Gas environment in commercial kitchen, what do chefs prepare at home?
We asked Adam Liston, an industry youth gun considered by food travelers to be one of Australia's top five new talents.
After spending some time at magir Manor and the melting pot, he now-at age 27 -
Chef, wine underground restaurant, Piri Street.
Long hours of work are a necessary feature of leading the chef field, and Adam is no exception in finding valuable hours --
This is a time to focus on simple fashion's favorite ingredients. . .
Of course, there are also some professional chefs here.
"These are the dishes that I like to cook at home or with my partner, Genevieve," he said . ".
"You will see strong Asian influence here, because I am very interested in the culture and food here.
I translated it into dishes in the restaurant and the food I personally enjoyed.
"They come from many good times with family and friends.
Treat ingredients simply and respect them instead of tampering with them and you will see the biggest result.
"Adam Liston is happy to share his recipe and urge us to enjoy it!
This dish was originally shown to me with chicken and green beans and was very delicious.
Different birds can be used, and that's what makes it great --
Its versatility.
It is juicy and rich and different from the ordinary baked dinner.
I did it for my family and friends.
First of all, the key is to cook slowly in the pan to make sure the skin becomes crispy.
1 duck and pepper 3 tbsp red o PAP Oil for baking 2 oranges (juice) 2 string of colored dishes sum4 tbsp oyster pan 4 tbsp dark color
With a knife, first cut along the bottom of the rib cage, and then continue to cut along the rib cage to the wing.
Repeat the process on the other side of the rib cage.
Pull out the ribs and body.
The two breasts on the plate should be flat.
By doing the next cut along the thigh bone slices, it is possible to work down to the joint to remove the bone.
Repeat on the opposite side.
The only bones left now should be wings and chicken legs.
To prepare the flavor o marinade, boil 100 ml of the water and mix it through the flavor o paste until smooth.
Then rub the duck with a mixture of flavor o sauce.
Place large Non
Stick the frying pan with plenty of olive oil in low heat.
Cook slowly and duck skin down until crisp (which can take between 20 and 30 minutes ).
Once the skin is crispy, turn the duck over and heat it.
Cook until cooked in the pan.
Take the duck out of the pan and rest for five minutes.
Filter the cooking juice through a fine sieve and save it for cooking meat.
Squeeze out fresh orange juice and place it in the desired cut.
To cook colorful dishes, cook them in boiling water for two minutes, drain them thoroughly and season them with oysters and soy sauce.
To serve, place the duck meat on a platter or board with rice and heart.
This is a classic English dessert similar to Pavlova, which was actually invented by accident.
It was originally whipped cream, banana and passion fruit, and later it was crushed crispy skin.
I like to add grapefruit, vanilla and yogurt to make it more fun.
The acidic ingredients of passion Lotus and Jade feet are very effective together with sweet cream and crushed crispy skin.
It is perfect for home cooking because it is simple and delicious.
2 chicken protein (room temperature) 1/2 cup of castor Sesame (meringues) 1/4 cup of castor Sesame (syrup) passionfruit1 tbsp yuzu juice1/2 cups pure cream1/2 cups sugar coat 1/4 teaspoon pure vanilla1 cup natural yogurt 2 vanilla pods made of crispy skin
Line up on the tray with baking paper.
Beat the protein into a stiff peak, and then slowly add sugar.
Place the crisp skin on the tray;
Don't worry about the demo because we will screw it up anyway.
Bake for 45 minutes.
Close the oven and leave the door slightly half open to allow the beauty cause and effect to cool completely.
To boil the syrup, bring 1/4 cups of cold water and 1/4 cups of sugar to dissolve the sugar.
Cook for two minutes and cool to room temperature.
Remove the pulp from the passion Lotus and add the syrup.
Add yuzu juice for cold storage.
In a large bowl, beat the cream to the soft peak with icing and pure vanilla.
Add yogurt and vanilla.
Pull out the crispy skin and break it into pieces.
Fold through the cream mixture.
Add the jade foot and passion fruit to mix and stir, and eat in a glass.
I use this dish to impress and entertain a special person. It is a tapas-
Easy to prepare and make it look modern and trendy style board.
The texture of marinated mushrooms is cool compared to the crunch of spotted potato chips, and the silky cauliflower puree is very delicious with sweet juicy scallops.
16 mushrooms 1 tbsp light soy 1 teaspoon sesame oil 1 teaspoon rice wine vinegar 1 lemon (juice) 1/2 cauliflower head 200 cream1 bay leaf 12 (bacon) slices 16 kinds of Japanese scallop oil, for frying Salt and pepperSqueeze extra lemon juicing 100g snow pea burrito, marinate the stone cake, remove the stem, cut into slices at the angle and place it
Add soy sauce, sesame oil, rice wine vinegar and lemon.
For an hour.
To make cauliflower puree, cut the cauliflower into small pieces and place it in a pot of cream and bay leaves.
Cook until soft.
Remove the bay leaf and mix it with a hand or kettle mixer until smooth.
Block removal by sieve.
For speck potato chips, cut into slices, place them on a baking sheet, and place them between baking sheets.
Place the same size tray on top and put it in the 200C oven for 20 minutes.
This spot should be crisp and colored.
Remove from the tray for drying and cooling.
For caramel scallops, Heat the frying pan with olive oil to a very hot temperature.
Season scallops in a pan until they appear brown caramel on the outside.
Season with fresh lemon juice.
Put a group of vegetable paste on the plate and drag it with a spoon to form a smear.
Put the scallops down, and then put a small pile of marinated mushrooms.
Repeat three times.
Each pile of mushrooms has a crispy one next to it.
Decorated with pea tendrils.
There is no doubt that porridge is my favorite food at the moment.
I have provided a more complex version in the restaurant and it has become our best seller.
The cool thing is that it is very simple, cheap and honest.
For a cold and humid Sunday night, it's ideal to be with your girlfriend or a partner watching a movie --
And the strange hangover.
7 shimeji mushrooms 4 oyster mushrooms 15 enoki mushrooms 4 mushrooms 1 cup of gluten Rice (Asian or Indian grocery store) 1 Liter of premium chicken or vegetable stock
Tear off stone ji, oysters and lime mushrooms. De-
Track shiitakes and cut into slices at the angle.
To prepare the porridge, add rice and half of the stock in the pan and cook at low heat until absorbed.
Continue to add stock after liquid absorption and cook at low heat until the rice grains crack.
If you don't have stock, just add water until the rice is like a wet porridge.
Add shiitakes, cook for two minutes, then add the remaining mushrooms and cook for another two minutes.
Season with soy sauce.
To serve, place 1 tablespoon of premium mayonnaise and a large spoon in a bowl.
This is a great dish after work.
I eat this or its variations every week.
Pho is light, delicious, simple and the most important thing is health.
This is great for replacing the energy lost in a difficult day.
Clean, fresh, aromatic ingredients bounce beautifully from sweet, sticky pork to create perfect harmony.
250 ml premium chicken stock 50 light soy sauce 2 stars anis sesame oil 1 knob ginger 1 white onion clip white pepper 2 spring onion stal50g beans 1 head bok choy50g Oyster Fry 75g flat rice noodle 1 in a large pan 1 lime lemon oil, with ingredients, soy sauce, octagonal, Ginger to be cooked, white onion (halved) and white pepper.
Adjust the seasoning.
Prepare vegetables, wash and dry under cold water.
Separate bok choy leaves, about rips oyster mushrooms, chopped coriander and Vietnamese mint.
Cut the bird's eye pepper into slices and put it on one side.
Sliced Pork.
Cut the green onions into thin slices and fry them into the vegetable oil until crisp (remove the green onions from the oil before cooking ).
Remove onions, octagonal and ginger from the hot soup.
Add noodles, pork, mushrooms, cabbage and cooking.
Eat in a large bowl and add the remaining raw vegetables, herbs and peppers to your liking.
Squeeze out fresh lemon and lime to taste.